Chen Anqi, Pan Chenwei, Chen Jian
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.
School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
Microorganisms. 2024 Dec 17;12(12):2609. doi: 10.3390/microorganisms12122609.
The impact of yeast strain selection on bread quality was evaluated using a range of commercial strains, typically employed in various alcoholic beverage productions, to determine their effectiveness in bread making. The final products made from these strains were compared to bread produced using the commercial baker's strain ACY298. Key parameters, including specific volume, hardness, pH, residual sugars, and organic acids, were thoroughly assessed. Among the strains tested, ACY158 produced bread with a specific volume of 5.0 cm/g and a Euclidean distance of 0.895, closely resembling ACY298. In contrast, ACY9, with a specific volume of 1.1 cm/g and the highest Euclidean distance of 6.878, exhibited the greatest deviation from ACY298, suggesting it may be less suitable for traditional bread production. Furthermore, ACY158 displayed a balanced organic acid profile and minimal residual sugars, aligning well with consumer expectations for bread flavor and texture. These results underscore that certain alternative strains have the potential to match or exceed the performance of commercial baker's yeast, offering opportunities to optimize bread quality and diversify industrial baking practices.
使用一系列通常用于各种酒精饮料生产的商业酵母菌株，评估酵母菌株选择对面包品质的影响，以确定它们在面包制作中的有效性。将这些菌株制作的最终产品与使用商业面包师菌株ACY298制作的面包进行比较。对包括比容、硬度、pH值、残余糖分和有机酸在内的关键参数进行了全面评估。在所测试的菌株中，ACY158制作的面包比容为5.0立方厘米/克，欧几里得距离为0.895，与ACY298非常相似。相比之下，ACY9的比容为1.1立方厘米/克，欧几里得距离最高，为6.878，与ACY298的偏差最大，表明它可能不太适合传统面包生产。此外，ACY158显示出平衡的有机酸谱和最低的残余糖分，与消费者对面包风味和质地的期望非常吻合。这些结果强调，某些替代菌株有可能达到或超过商业面包酵母的性能，为优化面包品质和使工业烘焙实践多样化提供了机会。
